Pesto and Sun dried Tomato dip

Pesto and Sun dried Tomato dip
  • 16 Ounce(s) cream cheese, softened
  • 2 Containers (drain DiGiorgio) Pesto
  • 1 jar - in oil drain Sundried Tomatoes
  1. Process drained tomatoes until same size. To soften cream cheese add a little garlic powder, salt and pepper in mixing bowl.
  2. Line an 8 or 9 inch cake pan w/ wax paper.
  3. Spread cream cheese on top of wax paper. Put pesto (dranied) as next layer. Put sundried tomatoes as next layer. Chill.
  4. When ready to serve, invert cake pan and remove wax paper. Put a paper doilie on top. Sprinkle paprika on top of doilie and brush in holes. Remove doilie. Serve with wheat crackers